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The Similan & Surin Islands itineraries are back on from October... 😍 ... and some trips have a HUGE 20% OFF! Time to get your dive bag ready for adventure 🥰 Similan & Surin 6 night - https://thejunk.com/similan-and-surin-6-nights/ Similans & Surin 4 night - https://thejunk.com/similan-and-surin-4-nights/ 📸 Damian Almua
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The World’s Leading Sailmaker: https://www.northsails.com/sailing/ Shop World Champion Moth Sails: http://bit.ly/2wackIl North Sails proudly launches the 9DSX Moth mainsail range for the 2020 season. Incorporating on-the-water feedback from the 2019 Moth World Championship, the 9DSX is North’s fastest Moth sail to date, as proven by Tom Slingsby, who used the latest North design at the Worlds. "The 9DSX is having the most significant impact on the Moth class right now'', explains North Moth Class Leader Rob Greenhalgh. "North Sails has been at the forefront of Decksweeper development over the last year, and are committed to being a step ahead and continuing to deliver the fastest Moth sails."
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NEW MODEL COMING SOON When ultimate comfort is combined with elegance and the pleasure of sailing, your travels become a true dream. For this new model, @NAUTITECHCATAMARANS raises the standards of comfort and sensations even higher. https://www.nautitechcatamarans.com/fr/catamarans/coming-soon.html
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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato
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